最近介绍大家做的吴宝春金牌吐司面包很受欢迎。许多朋友，网友， FB粉丝和部落格的读者试过了都纷纷赞好，说这是一个极简单又很棒的面包食谱。除了做吐司，这食谱也可以用来做小面包。 今天就和大家分享我昨天做的全麦咖哩马铃薯面包， 加了全麦面粉，吃了更健康。 今早当早餐吃时，还很蓬松柔软，超喜欢！
Ever since I introduced this Wu Pao-Chun's Champion Toast recipe in my blog, many friends, cyber friends, FB fans and my blog readers have tried it and gave thumbs up for this simple and straight forward bread recipe. We love the soft and fluffy bread texture which this recipe yields. Besides making loaf bread, you can also make small buns with or without fillings. I have modified this recipe, added wholemeal flour to it to make it more wholesome. Here's sharing with you the wholemeal curry potato buns which I made yesterday. I ate it for breakfast this morning and the bun texture still remain as soft as it had just came out from the oven! Simply love it!
Wholemeal Curry Potato buns （adpated from Wu Pao Chun's champion toast recipe)
全麦咖哩马铃薯面包 （食谱改之吴宝春的冠军吐司面包）
Ingredients for making curry potato fillings:
300g Potatoes (small cubed)
200g Chicken fillet (small cubed)
2 tsp Chopped garlic
1 Onion (diced)
Curry sauce (50g curry powder, 2 tsp light soya sauce, 1 tsp salt, 1 tsp sugar, 1 tsp corn starch mix all together with 6 tbsp of hot water or more to form a paste)
*You can adjust the curry powder and seasoning according to your liking as some prefer spicier or saltier than others.
制做咖哩马铃薯馅料的材料：
300克 马铃薯（切小方塊）
200克 鸡肉（切小方塊）
2茶匙 蒜茸
1个 洋葱（切丁）
咖喱酱（50克咖喱粉，2茶匙生抽，1小匙盐，1小匙糖，1茶匙玉米淀粉，加6汤匙热水混合成糊状）
*咖喱粉和调料可以调配到自己喜欢的程度。
Methods of making curry potato fillings
制做咖哩马铃薯馅料的方法：
1. Saute the onion and garlic in a wok heated with oil.
1。炒锅中倒入油，油热将洋葱和大蒜放入，爆香。
2. Add in the curry paste and fry till fragrance.
2。加入咖喱酱炒至香味。
3. Add in the chicken and potatoes, mix well.
3。加入鸡和马铃薯，拌匀。
4. Add in enough water to cover the chicken and potatoes, let it boil before lowering heat to simmer till potatoes are soft.
4。加入足够的水覆盖鸡肉和马铃薯，等沸腾后降低火，煮至马铃薯变软。
5. Off fire and set aside to cool.
5。关火，冷却备用。
Ingredients for making buns: (makes 10)
200g Fresh milk
250g Bread flour (I used organic high protein flour 12%)
50g Wholemeal flour (I used organic wholemeal flour)
24g Caster sugar
1 tsp Salt (about 3g)
1 tsp Instant dry yeast (about 3g)
15g Unsalted butter
制做面包的材料：(10个)
200克 鲜奶
250克 高筋面粉
50克 全麦面粉
24克 有机原糖 (可以用幼糖取代）
1 小匙 盐 (大约3克)
1小匙 即发干酵母 (大约3克)
15克 无盐牛油
Method using breadmaker 面包机做法:
** If you do not own a breadmaker, you can either hand knead or use a stand mixer to knead till window pane stage。Proof for one hour or more till double in size. 如果没有面包机， 可以用手或搅拌器搓，成为撑得起薄膜的面团。发酵约60分钟至两倍大。
1. Place all ingredients based on the sequence listed above (except butter) into the breadmaker pan. (Note: Place sugar on the left side and salt on the right side. Make an indention at the centre of the flour and add instant yeast, make sure it does not touch the wet ingredients below.
1。根据上面列出，将所有配料（牛油除外）放进面包机盘里。(注：糖放左边，盐放在右边。把酵母粉放在面粉中间，确保不接触到下面湿的成分)
2. Select pasta program. (Kenwood BM250 - select program '9' , this cycle takes 14 minutes to complete.)
2。选择面食面团程序 （Kenwood BM250 - 选择程序 '9' ，这个过程只需14分钟就完成）。
*This extra step will help to improve the texture of breadmaker bread.
*多了这个步骤是为了让面包机做出来的面包更好吃。
3. At the end of program '9', select dough program and add in the butter. (Kenwood BM250 - select program '8'，this cycle takes 1 hr and 30 mins to complete.)
3。面团搅好了，再选择面团做法程序并加入牛油。( Kenwood BM250 - 选择程序 '8', 这个过程需要1小时，30分钟完成）。
4. At the end of program '8', take the dough out of the pan, punch it down, divide into 10 portions of about 50g each, roll into round balls and rest for 10 mins.
4。面团发酵后，取出，按出空气，分成十份 （大约50克），滚成圆形，让面团休息1０分钟。
5. Use a pastry rolling pin to roll each ball into a disc, spoon fillings in the middle, wrap and seal. Put in bread casing and let it proof for another 50 minutes.
5。用檊面棍擀成圆形，把馅料放在面团中央，将收口捏紧成为一个球形，收口朝下放进面包纸模， 再发酵50分钟。
6. Brush the surface lightly with egg glaze (1 egg add 1 tbsp water).
6。在发好的面团上，轻轻刷上一层全蛋液 （一粒蛋加一汤匙水）。
7. Bake in preheated oven at 180 degrees top and bottom heat for about 15 to 20 minutes until golden brown. Brush with melted butter when baked to give a glossy finish.
7。放入预热烤箱180度上下火烤约15〜20分钟至金黄色。面包烤好后取出，用融化的牛油刷表面, 看起来有光泽。
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Today is the 3rd day, bun still remain as soft as it was on the first day!
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“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”
"编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱，请提供在这里的相关链接，谢谢。"
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感謝 BakingTaitai 提供以上資料
BakingTaitai的網誌: http://bakingtaitai.blogspot.hk/
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